Tiefenbrunner
Merus Pinot Grigio 2025
| Denomination | DOC Alto Adige Pinot Grigio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | Aged for four months on fine lees (sur lie) until bottling. |
- Denomination and variety: Alto Adige DOC, 100% Pinot Grigio, vintage 2025
- Aromatic characteristics: delicate scent of pear and candied fruit, elegant and refined
- Tasting notes: full and dry on the palate, harmonious structure, rounded and persistent finish
- Vinification: fermentation at 18–20 °C for 10 days in cement or stainless steel tanks
- Ageing and serving: 4 months on fine lees; serve at 10–12 °C, 0.75 l bottle
Description
What kind of wine it is
Merus Pinot Grigio by Tiefenbrunner is a still white wine that expresses the finesse of the Alto Adige region with controlled designation of origin. Fermented in concrete or steel tanks and matured on fine lees, it reveals a delicate bouquet with fruity notes of pear and candied fruit. On the palate, it is dry and satisfying, with a harmonious body that leads the sip towards a rounded and persistent finish. An elegant profile that pairs perfectly with light first courses, delicate fish dishes and local gastronomic specialities.
Where it comes from
This label is born from the meeting of different altitudes and soil compositions. The Pinot Grigio grapes ripen in hillside vineyards in Cortaccia, on soils of calcareous gravel and moraine sediments, and in the plains of Magrè and Cortina all’Adige, characterised by sandy alluvial soils. The precise pedoclimatic combination gives the wine a distinctive aromatic clarity and great structural balance.
How it is produced
The cellar process involves temperature-controlled fermentation in concrete tanks or steel vats for about ten days. The wine then undergoes careful maturation on fine lees, extended for four months. This technique consolidates harmony and gives an enveloping structure, while preserving the varietal expression of Pinot Grigio for a dry and vibrant tasting experience.
History and Curiosities
Since 1848, the Tiefenbrunner estate in South Tyrol has upheld a tradition of excellence thanks to family management now in its fifth generation. The winery produces award-winning white wines with sustainable cultivation to protect the mountain ecosystem. This commitment is reflected in quality labels, such as Pinot Grigio, offering an authentic tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
| Name | Tiefenbrunner Merus Pinot Grigio 2025 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Story | History and Curiosities Since 1848, the Tiefenbrunner estate in South Tyrol has upheld a tradition of excellence thanks to family management now in its fifth generation. The winery produces award-winning white wines with sustainable cultivation to protect the mountain ecosystem. This commitment is reflected in quality labels, such as Pinot Grigio, offering an authentic tasting experience. |
| Origin | Vineyards on the hills in Cortaccia and on the plains in Magrè and Cortina on the Adige |
| Climate | Altitude: 210-600 m a.s.l. |
| Soil composition | Calcareous gravel from morainic sediments in Cortaccia; sandy alluvial soils in Magrè. |
| Cultivation system | Pergola, espalier |
| Plants per hectare | 3,500–7,000 vines per hectare |
| Yield per hectare | 65–75 hectolitres per hectare |
| Fermentation temperature | 18–20 °C |
| Fermentation | 10 days |
| Production technique | Fermentation at controlled temperature (18–20 °C) in cement or stainless steel tanks, with ageing on fine lees (sur lie) |
| Wine making | Fermentation at a controlled temperature (18–20 °C) for 10 days in cement or stainless steel tanks, followed by ageing for 4 months on fine lees (sur lie) until bottling. |
| Aging | Aged for four months on fine lees (sur lie) until bottling. |
| Total acidity | 5.9 gr/L |
| Residual sugar | 2.3 gr/L |
| Allergens | Contains sulphites |